The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop...
Main Authors: | Morata A., Bañuelos M.A., López C., Chenli S., Vejarano R., Loira I., Palomero F., Lepe J.A.S. |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2019-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02034/bioconf-oiv2019_02034.html |
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